If you’re after comfort food that doesn’t weigh you down, this Joe Wicks Chicken Pie absolutely nails it.
Creamy chicken, leeks, mushrooms, spinach — all bubbling under crackly filo pastry. It’s lighter than your usual pie, but still gives you that warm, deeply satisfying feeling.
Filo keeps things crisp without the faff of making pastry. And because it’s packed with lean chicken breast and a pile of veg, it actually feels like something you could eat midweek without needing a nap after.
Why You’ll Love This Chicken Pie
- Creamy filling that doesn’t feel heavy
- Golden filo top with proper crunch
- Lighter than your usual pie, but still comforting
- Easy enough for a Tuesday, good enough for guests
- Sneaky way to get loads of veg in
Ingredients
- 2 large knobs of butter
- 1 large leek, sliced into 2cm chunks
- 200g mushrooms, roughly chopped
- 4 chicken breasts (about 1kg total), diced
- 250ml chicken stock
- 1 tbsp cornflour
- 100ml double cream
- 2 big handfuls baby spinach
- 6 sheets filo pastry
- Olive oil (for brushing)
- Salad or steamed veg, to serve
How to Make Joe Wicks’ Chicken Pie
Get your oven going — 190°C (170°C fan) / Gas 5.
Big pan, medium heat. Drop in the butter.
Once it’s melted and foaming, toss in the leeks and mushrooms. Let them soften — a couple of minutes is enough.
Now, whack up the heat. Chicken goes in. Fry it off for a minute or two — don’t worry if it’s not fully cooked yet.
Pour in the stock. Let it bubble for a couple more minutes.
In a mug, mix the cornflour with a splash of cold water.
Once smooth, stir it into the pan along with the cream. Stir gently while it thickens — should only take a minute or two.
Take the pan off the heat. Stir in your spinach. It’ll wilt in seconds.
Pour it all into a medium pie dish (around 28 x 15 cm). Let it cool slightly — helps the pastry stay crisp.
Take your filo sheets and scrunch them lightly one by one over the top — like making ruffles.
Drizzle or brush with olive oil. Get it into the oven.
Bake for 20 minutes until the filo is golden and crackling.
Let it sit for 5 minutes before serving. Serve with salad or greens.
Common Mistakes and How to Dodge Them
Chicken coming out dry?
Don’t overcook it on the hob — it finishes in the oven.
Watery filling?
Simmer a bit longer or don’t overpack the dish.
Filo burning?
Drizzle, don’t soak. Middle shelf. Keep an eye on it near the end.
Storage and Reheating
Fridge:
Cool completely, then cover. Lasts up to 3 days.
Freezer:
Wrap tightly. Freeze for up to 2 months.
How to Reheat
Oven:
350°F (175°C), covered with foil. 20–25 mins.
Microwave:
Not ideal for filo — use only if you’re not fussed about crispiness.
FAQs
How do I stop the filo drying out before baking?
Keep the sheets covered with a damp cloth while you work. Move quick.
Can I throw in other veg?
Yep. Peas, sweetcorn, diced courgette — anything soft that won’t release too much water.
What if I don’t have cream?
Use a splash of milk or crème fraîche. Still works.
Nutrition Facts (Per Serving)
- Calories: 805 kcal
- Protein: 83.6g
- Carbs: 40.5g
- Fat: 33.9g
- Saturated Fat: 17.3g
- Sugar: 5g
- Salt: 1.48g
Try More Joe Wicks Recipes:
- Joe Wicks Lemon Chicken Orzo
- Joe Wicks Honey Sesame Chicken Recipe
- Joe Wicks Chicken And Chorizo Recipe
Joe Wicks Chicken Pie Recipe
Description
Creamy chicken, spinach and mushroom filling under crisp, golden filo. Joe Wicks’ chicken pie is big on flavour and light on effort — the kind of pie you actually feel good eating.
Ingredients
Instructions
- Preheat oven to 190°C (170°C fan).
- Cook leeks and mushrooms in butter until softened.
- Add chicken, fry briefly.
- Pour in stock, simmer.
- Stir in cornflour slurry and cream. Let it thicken.
- Stir in spinach.
- Pour into pie dish. Let cool slightly.
- Scrunch filo sheets on top. Brush with olive oil.
- Bake 20 mins until golden. Rest 5 mins before serving.
Notes
- Don’t overcook chicken — it finishes in the oven.
- Use low-sodium stock to control saltiness.
- Let filling cool before adding filo so it stays crisp.
- Best served hot with salad or greens.